My first try at a taco pizza. Didn’t turn out too bad.

 

 

French onion soup 

 

This was good, but not great. Have several things I think I want to change

XMAS Ravs. 

My recreation of a dish I love from the local Thai joint: Prik pao fried rice. Jasmine rice, bell pepper, basil, cilantro, Thai fish sauce, Nam Prik pao, lime juice, garnished with a over-easy fried egg and a couple sprigs of cilantro. Every time I make Thai food it comes out perfect. This was no exception. 
 

31 minutes ago, Jar11591 said:

My recreation of a dish I love from the local Thai joint: Prik pao fried rice. Jasmine rice, bell pepper, basil, cilantro, Thai fish sauce, Nam Prik pao, lime juice, garnished with a over-easy fried egg and a couple sprigs of cilantro. Every time I make Thai food it comes out perfect. This was no exception. 
 

Dang that looks so good man. Well done. 
 

I am making that gochujang chicken and veggies recipe again tonight for family. Right before it went in oven just now:

 

I grilled 4 hamburgers……..

Oooh fancy

Makes a ?, don’t it? 

15 hours ago, LrgmouthShad said:

Dang that looks so good man. Well done. 
 

I am making that gochujang chicken and veggies recipe again tonight for family. Right before it went in oven just now:

 

Do we get an after photo? 
 

 

I’ve been cheffin’ it up over here. Todays breakfast was crispy hash browns with some shredded cheddar and parsley on top ?

 

Got the Christmas ham bone boiling into stock that I’ll use to make some spicy pork ramen tonight. 

Local store had lobster tails for $5 so we had a lobster tail snack with a ribeye and some home made baguettes.

 

Threw out my rotator cuff so I decided to avoid the grill and did a reverse sear on the meat via the oven and a cast iron pan.

 

Just now, Deephaven said:

lobster tail snack with a ribeye

Now that's what I'm talking about.  Home made surf n turf.

Looks good @Deephaven. I made a bread for our Christmas ravioli. Like we need more carbs.  

 

Refresh my memory, do you use a preferment or any thing for you bread. Starter from yesterday's dough maybe? I understand if you don't want to give away your secrets. I usually do a 30% Biga and let it ferment in room temp for 12-18 hours. 

 

I don't make bread often enough to add a piece of previous dough, although I think it's the way to go. Thoughts?

1 hour ago, Jigfishn10 said:

Looks good @Deephaven. I made a bread for our Christmas ravioli. Like we need more carbs.  

 

Refresh my memory, do you use a preferment or any thing for you bread. Starter from yesterday's dough maybe? I understand if you don't want to give away your secrets. I usually do a 30% Biga and let it ferment in room temp for 12-18 hours. 

 

I don't make bread often enough to add a piece of previous dough, although I think it's the way to go. Thoughts?

I mostly make sourdough boules with a 4-5hr ferment followed by a slow bulk in the fridge.  This was my 2nd time ever making baguettes so I basically used Patrick Ryan's recipe from his master class.  It is a one day preferment, mix + 24-36 hours of bulk in the fridge.  He didn't reference waiting for it to warm post coming out of the fridge and that made shaping difficult and even after a 2 hour rest in the couche they were not fully fermented and ready but I needed to eat so I baked them anyway.  You can see that the crumb isn't very open, but the taste was there and the crust great.  As for secrets, I'd share anything that I do in the kitchen if it would help someone here.

 

https://www.google.com/search?q=patrick+ryna+baguette+masterclass&rlz=1C1VDKB_enUS1009US1009&oq=patrick+ryna+baguette+masterclass&aqs=chrome..69i57j0i22i30.6580j0j7&sourceid=chrome&ie=UTF-8

 

Next time I am going to add some sprouted wheat, diastatic malt, and change the timing for the shaping.  The general process of those baguettes makes sense though.

4 hours ago, Deephaven said:

Local store had lobster tails for $5 so we had a lobster tail snack with a ribeye and some home made baguettes.

 

Threw out my rotator cuff so I decided to avoid the grill and did a reverse sear on the meat via the oven and a cast iron pan.

 

I'm still working on finishing up the lobster mac and cheese from Christmas. My nephew didn't realize I brought it over or, he would have killed it that night.

16 hours ago, TnRiver46 said:

Makes a ?, don’t it? 

Absolutely

Spicy pork ramen made with leftover Christmas ham bones and meat 

 

If you have a stuffed up nose this will clear you out immediately. 

7 hours ago, Jar11591 said:

Spicy pork ramen made with leftover Christmas ham bones and meat 

 

If you have a stuffed up nose this will clear you out immediately. 

We have a spot that my wife always wants to get spicy ramen from. Last time we went there, I had sweat dripping off my ears, holy crap it was hot ? 

Chicken bacon ranch pizza tonight. Turned out pretty good!

 

 

On 12/30/2022 at 11:48 PM, TnRiver46 said:

We have a spot that my wife always wants to get spicy ramen from. Last time we went there, I had sweat dripping off my ears, holy crap it was hot ? 

We had a place where my parents live owned by people who moved here from Vietnam that made Pho and homemade chili paste. You put half a teaspoon in the giant bowl of Pho and it gave you a nice flavor but very little heat...one more spoonful and you were considering suicide. I mean I grew up in the south eating Cajun and homemade Mexican food so I like hot...but duuuude this stuff....wow.

Wet burritos tonight. I made a new sauce which turned out great!

 

 

I’m cooking up something new tonight. Will share pics soon. I seriously love the time I get to spend making food. It’s a hobby for me. 
 

Now the cleaning, I am not a fan of at all

Homemade chicken pot pie

Looks really good @slonezp!

Steak fajitas! I had a big Mexican food day. Meal prepped enchiladas for lunch before this. Like how these turned out!

 

And some homemade Salsa Fresca and chips

8 minutes ago, LrgmouthShad said:

Steak fajitas! I had a big Mexican food day. Meal prepped enchiladas for lunch before this. Like how these turned out!

 

And some homemade Salsa Fresca and chips

Looks great...is salsa fresca the same thing as Pico deal gallo?